Ingredients 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla syrup 1/2 teaspoon ground nutmeg 1 1/2 cups sugar 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon Directions Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. … More Festive Eggnog with with Quai Sud Vanilla Syrup
Ingredients 8 tablespoons Quai Sud Vanilla Cane Sugar 2 teaspoons vanilla extract 4 cups vanilla ice cream 2 cups milk, less for thicker milkshakes Directions Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw. This recipe inspired by Paula Deen.
Ingredients Puff 1/2 cup of Mueloliva Venta del Baron Extra Virgin Olive Oil 2/3 cup of water 1 1/4 cup of flour 4 eggs 3/4 cup of confectioners sugar Vanilla Whipped Cream: 4 eggs 10 tbsp sugar 8 tbsp flour 3 1/2 cups milk vanilla extract Directions Beat 4 yolks with sugar, vanilla extract and flour. Pour the … More Olive Oil and Vanilla Cream Puffs with Mueloliva Venta del Baron Extra Virgin Olive Oil
Ingredients: 2 cups whole milk 1/4 cup dried lavender 1/3 cup Provence Flower honey from l’Abeille Occitane 5 large egg yolks 1/4 cup sugar 1 cup heavy cream Preparation: In a medium saucepan, combine milk, lavender, and lavender honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain … More l’Abeille Occitane Provence Flower Ice Cream